The Jewish Holidays are approaching here. Each year I am faced with the challenge of the menu. Of course there are traditional foods that if they weren’t on the menu my friends and family would think I had lost my mind. But as a woman that reads cookbooks like they are novels, I always strive to keep it fresh.
You will always find brisket on my holiday table. It’s a standard and everyone seems to have their own great recipe.It took me quite a while to perfect my brisket and I finally love it. I also have a chicken dish for those that prefer to not eat red meat. The past few years my chicken dish has been either a citrus honey roasted whole chicken or lemon chicken thighs with a really crispy skin. I love the idea of incorporating traditions into recipes so for Rosh Hashanah I try to work in apples and honey. These recipes always seem to spill over nicely into break fast too.
I came across a recipe for chicken encrusted in horseradish that was really interesting and thought I could make it my own and serve for the New Year. The combination of horseradish, honey and apples is great. Be sure to let the chicken get really dry and to room temperature so that you get that nice crispy skin too.
I also tried a new cake and am passing on my adjusted recipe. Carrot Cake is always a good thing and so is the sweet potato pie my family has been making for years. Since these two ingredients are also traditional fall fare let’s put them together in a new modern Carrot/Sweet Potato Cake. I promise both recipes will be great on your table.
I am actually making these recipes for Rosh Hashanah so no pics yet. I promise to post pics on Sunday. Better yet, send me pictures of your versions.
I wish you and your family a sweet, happy and healthy New Year!
Preheat oven to 350°.
Rinse chicken and make sure giblets are removed. Dry thoroughly and let it sit at room temperature. The drier it is the crispier the skin.
Place on rack in a roasting pan.
Stuff the chicken with lemon, garlic, shallots, dill, parsley, celery and apples. It will be full but shouldn't be tight. You can adjust the amounts evenly to make sure they all fit.
In a small bowl whisk together, the horseradish, honey, olive oil, salt and pepper. Spread all over chicken top and bottom. Make sure you get under skin, too.
Tie legs together, to keep everything in. Tuck wings under the body, for more even cooking. Cook for 1 hour and 20 minutes. Then turn oven up to 450° to crisp skin. Internal temperature should be between 160° and 165° and juices should run clear at the thigh. Remove from oven and tent with foil to rest. The chicken will continue to cook just a little .
Let chicken rest for 20 minutes. Carve and serve. Garnish platter with more dill, parsley and lemons.
2-4Tbs.whole milkamount depends on how thick you want your glaze.
Preheat oven to 350°.
Butter or oil a large bundt pan.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger and salt.
In the bowl of a stand up mixer, cream together, both sugars,, sour cream, oil, orange juice, and vanilla, until fluffy.
Mix in sweet potato, then eggs, one at a time. Try to get it as smooth as possible. Fold in carrots.
Gradually add flour until just combined. Be sure to scrape the bottom.
Pour into prepared pan and bake for 50-60 minutes, until toothpick comes out clean.
Cool in pan for 10 minutes then turn out onto rack and cool completely.
While the cake is cooling mix the glaze.
Gradually blend confectioners sugar into cream cheese. Add vanilla and then working slowly add milk, until desired consistency.
Pour glaze all over cake and garnish with nuts (if used) or carrot curls.